Omelette Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson
A very satisfying soup that is quick and easy to prepare. It is versatile, too, in that you can vary the vegetables according to what is available.
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Ingredients
- 2 1/2 ml/½ tsp granulated sugar
- 2 1/2 ml/½ tsp ground black pepper
- 4 outer leaves Savoy cabbage, shredded
- 30 ml/2 tbsp soy sauce
- 900 ml/1½ pints/3¾ cups vegetable stock
- 2 large carrots, finely diced
- 1 egg
- 15 ml/1 tbsp groundnut (peanut) oil
- fresh coriander (cilantro) leaves, to garnish
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